Cortonans come to this simple, single, brightly lit room for meat—roasted here over a charcoal fire, all from local butchers, with the emphasis on bistecca alla fiorentina from cattle raised in the valley below town and considered to be the best beef in Italy. Pollo (chicken), anatra (duck), maiale (pork), and faraona (guinea hen) also go onto the flames, and the heaping platters are usually preceded by crostini neri (little black toasts), with chicken liver, some local salamis, and often ribollita, the thick Tuscan soup, all accompanied by local wine.